Pear Sauce

1. 1

   Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices. Then uncover and continue to cook until pears are soft.

2. 2

   Mash or puree to get your desired texture - I like to leave it kind of chunky.

3. 3

   Stir in honey and vanilla, mix well.

4. 4

   This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid.

5. 5

   Store refrigerated, tightly covered, for up to 2 weeks.

6. 6

   May also be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.